Procedures

1

Adjust oven rack to medium position and preheat to 375°F. Heat butter in a medium stainless steel skillet over medium-high heat until foaming subsides, then add onion and cook, stirring frequently, until soft, about 4 minutes. Reduce heat to medium-low, then add breadcrumbs and cook, stirring frequently, until crumbs are jut beginning to toast, about 4 minutes.

2

Reduce heat to low, then add crab meat, sour cream, and cream and cook stirring often until all ingredients are heated through. Fold in parsley and season to taste with salt, pepper, and a squeeze of lemon juice. Place mixture in a 6-inch round pyrex dish, top with grated cheese, and bake until cheese is melted and mixture is bubbling, about 15 minutes. Serve with toast and ale.

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About the Author

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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